It’s time for another year of photosensitizers! In March, the grass is growing and the birds are flying, which is a great time for everything to grow, but there are always some people who develop “allergic dermatitis” after their skin is exposed to UV rays. Well, if we can’t get away from “air, sun and water”, then let’s stay away from “photosensitive substances”. Photosensitive foods: Photosensitive substances are absorbed through the digestive tract and enter the skin through the bloodstream. If exposed to bright light at this time, they will react with sunlight, resulting in redness, swelling and rash of the exposed skin, accompanied by obvious itching, burning or stinging sensations. Vegetables with high chlorophyll content and wild vegetables (ashwagandha, bitter greens) are photosensitive foods. Common photosensitive foods include ashwagandha, purple clover, snow lettuce, lettuce, fennel, amaranth, capers, celery, radish leaves, spinach, buckwheat, parsley, safflower, rape, mustard, figs, citrus, lemon, mango, pineapple, etc. ”Photosensitive seafood” includes snails, shrimps, crabs, mussels, etc. Exogenous photosensitive substances: including daily contact with skin, such as beauty cosmetics, cleaning agents in the fragrance, preservatives, aniline and aniline derivatives, dyes, etc.; occupational exposure or external use of skin, such as tar, asphalt and some moss-like plants, dahurica, dahurica, coumarins, etc.